Bushra Griffith
It's a tale as old as time: you're rummaging through your fridge when you stumble upon a suspicious-looking block of cheese. You know it's been there a while, but how long? And, more importantly, is it safe to eat? The answer depends on a few factors, including smell. While some cheeses are supposed to smell pungent, others can be dangerous if they've developed a certain odour. So, what does mouldy cheese smell like, and how do you know when to throw it out?
| Characteristics | Values |
|---|---|
| Odor | Spoiled milk, ammonia, refrigerator, freezer, vinegar, smelly feet, laundry, earthy, damp, pungent |
| Appearance | Fuzzy, green, white, blue, polka dots |
| Edibility | Edible mold includes Camembert, Gorgonzola, and blue cheese. If mold is not characteristic of the cheese type, it is best to throw it out. |
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What You'll Learn
Some mouldy cheeses are safe to eat
It is important to understand that microorganisms like mould are what make cheese distinct in flavour and texture. In most cases, mould on cheese does not present a health concern and will not hurt you. However, it is essential to note that while some mouldy cheeses are safe to eat, not all mouldy cheeses should be consumed.
When it comes to mouldy cheese, the general rule is that hard cheeses can be salvaged by cutting off the mouldy part, while soft cheeses with surface mould should be discarded. Fresh cheeses, such as mozzarella, ricotta, and queso fresco, which are meant to be consumed shortly after production, should also be discarded if mould is present.
The appearance, smell, and taste of the cheese are crucial factors in determining whether it is safe to eat. If you notice small amounts of surface mould on a hard cheese, you can try trimming at least a quarter of an inch off the affected side. However, it is important to ensure that the mould has not penetrated deeper into the cheese, as consuming it may lead to an unpleasant taste experience rather than a health risk.
Additionally, the smell of mouldy cheese can vary. It can range from earthy and "cave-y" dampness, which is normal and even desirable, to unpleasant odours resembling laundry that has been left in water for days. Other signs of spoiled cheese include a pungent smell of vinegar or an "off" smell, similar to spoiled milk, ammonia, or refrigerator odours.
In conclusion, while some mouldy cheeses are safe to eat, it is crucial to exercise caution. When in doubt, it is always better to discard the cheese to prevent any potential health risks.
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Mouldy cheese can smell like laundry
It's not uncommon to come across mouldy cheese in your fridge. After all, cheese is a dairy product, and one sign of spoiled cheese is an "off" smell. This scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer. However, it's important to note that not all mouldy cheeses are unsafe to consume. Some cheeses, like Camembert, Gorgonzola, and blue cheese, are meant to have mould on them. In fact, microorganisms like mould are what make cheese so distinct and delicious.
That being said, mouldy cheese can sometimes smell like laundry, and this is usually not a good sign. If your cheese smells like laundry that's been left sitting in water for a couple of days, it's best to discard it. This "laundry-ish" smell, as described by a cheese enthusiast, is less desirable than the earthy or "cave-y" damp smells that are considered normal in certain cheeses.
To prevent your cheese from developing this unpleasant laundry odour, it's important to maintain proper air circulation and humidity levels. Ensure that your cheese is stored in a well-ventilated area, and consider using a fan to improve airflow. Additionally, keep an eye on the humidity levels, as high humidity can promote the growth of mould. Aim for a relative humidity level of around 90%, as this is where optimal rind flora growth occurs.
If you do find mould on your cheese, don't panic. In some cases, you can simply cut off the mouldy portion and consume the rest of the cheese. However, use your best judgment and trust your senses. If the cheese has an unusually pungent smell or appears neon in colour, it's best to discard it, as this could indicate a health and safety risk. Remember, mouldy cheese can be tricky to assess, so always err on the side of caution.
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Different types of mouldy cheese
Mould is an integral part of the cheesemaking process. Some cheeses are made with mould, a type of fungus that's normally best avoided. However, mouldy cheese can still be edible and even delicious.
There are two types of mould: natural versus spoiled. The spoiled kind is the one people are most familiar with, usually appearing as a fuzzy green, black, blue, white, or grey colour. This suggests spoilage because it changes the appearance, smell, and taste of the food. On the other hand, the natural or healthy kind of mould is required to make particular kinds of cheeses during their production process.
Some of the most common types of mould used to make cheese include Penicillium (P.) Roqueforti, P. Glaucum, and P. Candidum. The white mould on Brie and Camembert, for example, serves as a rind to protect and mellow the cheese. This is Penicillium Candidum, also known as "cat's fur". It gives the cheese a savoury, mushroomy flavour.
Blue cheese is another variety of mouldy cheese. Blue mould often appears when humidity is too high and airflow is too low. The PRB6 Strain is a liquid form of Penicillium Roqueforti that has a blue-green colour, grows fast, and has a strong blue flavour. Blue cheese requires specific moulds to age, and the mould creates the distinct bluish veins in the cheese.
While mouldy cheese is often safe to eat, it's important to exercise caution. Most of the time, if you see some mould, you can cut it off, especially with harder cheeses. However, if mould appears on soft, shredded, sliced, or crumbled varieties, it should be discarded immediately. Additionally, some types of mould can produce harmful toxins and cause food poisoning, so it's crucial to inspect the cheese thoroughly before consumption.
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How to identify spoiled cheese
Knowing when your cheese has spoiled can be tricky as different types of cheese age and spoil differently. Here are some ways to identify spoiled cheese:
Appearance
Spoiled cheese may exhibit changes in colour, with the original yellow or orange hue fading. In some cases, discolouration can manifest as dark spots, streaks, or patches. In extreme cases, spoiled cheese can turn black or blue.
Smell
One of the primary indicators of spoiled cheese is an unpleasant, rancid, pungent, or sour odour. This off-putting smell results from the release of free fatty acids and specific volatile compounds during spoilage. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer.
Texture
Spoiled cheese may also exhibit changes in texture, such as becoming soft, slimy, mushy, or excessively hard. Hard cheeses can start to crack due to changes in moisture content and the growth of unwanted bacteria.
Taste
Spoiled cheese can have a highly acidic, bitter, or sour taste. This sourness is due to the overgrowth of bacteria, which leads to excessive fermentation.
Mold
The presence of mold spots on the cheese's surface is a clear indication that the cheese has spoiled. This mold can appear in various colours, including white, blue, green, or black.
It is important to note that consuming spoiled cheese can lead to gastrointestinal issues, foodborne illnesses, and, in severe cases, food poisoning. Therefore, it is crucial to recognise the signs of spoilage and practise proper storage methods to ensure the safety and enjoyment of this dairy product.
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What to do with mouldy cheese
Mouldy cheese can smell earthy, damp, or like laundry that has been left to sit in water. Other indicators of spoiled cheese include an "off" smell, such as spoiled milk or ammonia. It is important to note that each cheese ages and spoils differently, so a combination of smell, appearance, and taste should be considered.
Now, what do you do with mouldy cheese? Well, it depends. If you are unfamiliar with cheese, you might be inclined to discard it at the first sight of surface mould. However, it is important to remember that cheese is a product of mould and bacteria, and small amounts of surface mould are natural and even desirable. In fact, mould maintenance is a crucial aspect of cheesemaking, ensuring the right type of mould grows in the right place at the right time.
If you encounter mould on your cheese, don't panic! Simply assess the type and amount of mould present. If it is a small amount of surface mould, you can try trimming or scraping it off. It is recommended to cut off at least a 1/4-inch from the side with mould growth. This will help ensure that any potential toxins produced by the mould are removed, and your cheese will be safe to consume.
However, if the mould is extensive or you are unsure about its safety, it is best to discard the cheese entirely. Some types of mould, such as the dark black-grey mould Aspergillus niger, can be harmful, so it is always better to err on the side of caution. Additionally, the mould-affected cheese might not taste as intended, even if it is safe to eat.
To prevent mould from growing on your cheese, proper storage is key. Ensure your cheese is stored in a well-ventilated area with good humidity control. Regularly flip the cheese and open the storage container or fridge door to promote air circulation. These simple steps will help keep your cheese fresh and mould-free for longer.
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Frequently asked questions
Moldy cheese can smell earthy, damp, or like laundry that has been left to sit in water. It can also smell like vinegar, ammonia, or spoiled milk.
Cheese is a dairy product, and one sign of spoiled cheese is an "off" smell. This occurs when mold, bacteria, and other microorganisms feed on the proteins and sugars in milk, producing a wide range of flavorful compounds.
It depends on the type of cheese. Fresh cheeses like mozzarella, ricotta, and queso fresco should be consumed soon after they are made and discarded if mold appears. Other types of cheese like Camembert, Gorgonzola, and blue cheese are meant to have mold and can be consumed after cutting off the moldy parts.
To prevent mold growth, maintain decent airflow and good humidity control. Keep the cheese in a well-ventilated area and use a fan to improve air circulation. Regularly flip the cheese over and scrub the storage area with a food-grade sanitizer.
